Twice Baked Potatoes
User Reviews
5
Twice Baked Potatoes
Description
This recipe begins by roasting whole russet potatoes after rubbing them with olive oil and seasoning, baking them until soft inside. Once cooled slightly, the potatoes are halved and the insides scooped out to form a smooth mash combined with sour cream, cheddar cheese, milk, butter, and scallions. This mixture is seasoned and spooned back into the potato skins, mounded generously. Additional cheddar, scallions, and cooked crumbled bacon are added to the tops, providing extra flavor and texture.
The twice baking process crisps the exterior skins while melting the cheese and heating the creamy filling thoroughly. The final dish delivers a balance of creamy mashed potato with sharp cheddar and savory bacon, accented by the mild onion flavor of scallions.
These twice baked potatoes make a filling side or a casual main when paired with a salad or vegetables. They serve well warm and can accommodate various herb substitutions. The recipe yields about eight servings, with one stuffed potato half per person, making it suitable for larger gatherings or family meals.
Storage tips include refrigerating leftovers covered for up to four days. The unbaked stuffed potatoes can be made ahead and kept refrigerated for up to three days before baking; freezing before the second bake is also possible if wrapped well and cooled properly.
Ingredients
- 4 medium russet potato scrubbed and dried (about 2 pounds, see note 1
- 2 tablespoons olive oil
- salt freshly ground
- black pepper freshly ground
- 1 cup sour cream
- 1 cup cheddar cheese divided, shredded
- 1/2 cup milk
- 1/4 cup butter cut into tablespoons (1/2 stick)
- 1 bunch scallions divided (about 1 cup, see note 2)
- 8 lices Bacon crumbled, cooked
Instructions
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Poke a few holes in each potato with a fork.
- Rub each potato all over with olive oil, then season generously with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper divided among all 4 potatoes).
- Transfer potatoes to preheated oven and bake directly on oven rack until tender when pierced with a small knife, about 50 to 60 minutes. Remove from oven and cool 10 minutes.
- Slice potatoes in half lengthwise. Using a spoon, scoop out the inside of each potato into a bowl. Mash the potatoes until smooth.
- Add sour cream, 1/2 cup cheese, milk, butter, 1/2 cup scallions, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Spoon the potato mixture into the skins, mounding it high (I use a large OXO scoop, a size 20 portioner, and do 2 heaping scoops per potato). Divide the remaining cheese and scallions over the tops and garnish with bacon, pressing the toppings in.
- Return potatoes to oven and bake until heated through, about 15 to 20 minutes longer.
Notes
- Use starchy russet potatoes for best texture and sturdy skins ideal for twice baking.
- Scallions can be substituted with chives, dill, or preferred herbs for different flavor profiles.
- This recipe yields 8 servings, one stuffed half per person.
- Store leftovers covered in the refrigerator up to 4 days.
- Stuffed potatoes can be prepared ahead (before baking a second time) and refrigerated for up to 3 days.
- For freezing, wrap cooled stuffed potatoes tightly in foil and freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1/2 potato each)
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 0.5potato | |
| Calories | 326kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 39mg | 13% |
| Sodium | 327mg | 14% |
| Potassium | 567mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 629IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 169mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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